The Classic Beaumont Dinner: Our Famous “Yellow-Legged” Fried Chicken & Two-Year-Old Kentucky-Cured Country Ham, Seasoned Green Beans, Corn Pudding
Current Dining Room Menus: Breakfast | Lunch | Sunday Brunch | Dinner | Dessert | Group Dinner | Wine List
Inn Valentine's Menu | Tavern Valentines Menu
Our Main Dining Room at Beaumont Inn features classic Kentucky cuisine and southern hospitality inside our historic 1845 building. Join us on Wednesday-Friday, 11:30 a.m.-1:30 p.m. (buffet only for Friday lunch) and 6:00-7:30 p.m., Saturday 6:00-8:00 p.m., and Sunday Brunch 11 a.m.-1:30 p.m.
Reservations in the Main Dining Room are strongly advised prior to arrival. Call 1-800-352-3992 or 859-734-3381.
Sunday Brunch: Our popular Sunday brunch features Beaumont Inn's favorites including cheese grits, eggs, bacon, fried chicken, Kentucky country ham, corn pudding, assorted vegetables and plenty of desserts!
Photo: Eggs Benedict Beaumont, 1/2 English Muffin, Crab Cake, Poached Egg, Hollandaise
Also visit our Old Owl Tavern or Owl's Nest Lounge. Read about the Innkeeper’s Bourbon Tasting.
Dining room reservations are recommended for the evening meal on the half hour as follows:
Wednesday and Thursday 6:00pm, 6:30pm, 7:00pm, or 7:30pm.
Friday and Saturday 6:00pm, 6:30pm, 7:00pm, or 7:30pm
Call 1-800-352-3992 or 859-734-3381.
With recipes handed down through five generations, our house specialties include two-year-old Kentucky cured country ham (read more), yellow-legged fried chicken, and General Robert E. Lee orange-lemon cake (above).
Beaumont's Legendary Corn Pudding
Dress code for Main Dining Room: Dressy casual. Shorts and Bermudas are not allowed in the evening. All casual wear is permitted during breakfast and lunch.
NOTE: There are NO dining options at Beaumont on Sunday evenings! We'll be glad to recommend other nearby options.
Our cuisine has been featured in many magazines over the years. Read what a few have said.
Farm to Table Restaurant with Local Food
We use plenty of local Kentucky food on our menu (including from our summer garden!). Here's a sampling:
Corn meal mix, Weisenberger Mills, Midway
Brown Sugar Syrup, Sheila Poynter, Beaumont kitchen
Country Ham, Meacham Hams, Sturgis
Local produce in the summer
Marksbury Farms Meats, Stanford
Farm fresh eggs, Harrodsburg
Sweetgrass Granola, Stanford
Green Tomato Relish, made by Chuck Dedman
Mom Blakeman’s Cream Candy, Lancaster
Rebecca Ruth Bourbon Balls, Frankfort
Ruth Hunt Blue Mondays, Mt. Sterling
Kenny’s Cheese, Sturgis
Howard’s Creek Beer Cheese, Lexington
Great variety of Kentucky Bourbon and Beer
Online recipes: Corn Pudding | Bread Pudding | Chess Bars | Broccoli Jubilee | Mint Julep